Chickpea Sandwich and Stirfry

A few days ago I made a delicious chickpea sandwich for lunch. I took half a large Ezikiel tortilla and filled it with lettuce, cold chickpeas, and alfalfa sprouts. It was simple, but very satisfying. The picture sucks, I know.



I also made a tasty stirfry using some eggplant and zucchini from the farmer's market. Here is the recipe:

Cherry's Zucchini Eggplant Stirfry

1 medium onion, chopped
3 cloves garlic, minced
1 eggplant, chopped
1 carrot, sliced
3-4 large cremini mushrooms, sliced
1 medium zucchini, sliced
1 15 oz can baby corn, drained and rinsed
1 cup of liquid of choice(water/broth/stock/vegetable steaming water)
1 T arrowroot powder or corn starch
1 T bragg's or soy sauce
.5 tsp. crush red pepper
7-8 oz tofu, cut into small trangles

Saute the onion and garlic in a little bit of liquid until onion is translucent. Then add eggplant, carrot, mushrooms, zucchini and baby corn and cook until carrots are easily pierced with a fork, about 10-20 minutes. Meanwhile, mix the liquid of choice with the arrowroot, bragg's and crushed red pepper. When the vegetables are done, add this mixture as well as the tofu to the pan and cook a few minutes until tofu is warm and the sauce has thickened, about 5 minutes. Serve with quinoa or other grain, if desired.

Yesterday I went to the Rec Center for the first time and worked out in the fitness room. I didn't do too much, I mainly wanted to see what equipment they have. Surprisingly, I actually enjoyed it! I will try to go there and strength train at least 2-3 times a week, in addition to my walk/jogs.